SHOGA-ZU Recipe

SANBAIZU:
1 1/2 Tbsp sugar(or Mirin) Rice Wine
1/2 cup rice vinegar
2 Tbsps dark opr light soy sauce
2/3 cup dashi or water

Ginger vinegar:
Add about 1 Tbsp finely grated fresh ginger to 1/2 cup room temperature SANBAIZU

Mix in a saucepan over medium heat: Dissolve sugar in(or mix mirim with)vinegar and add soy sauce, then stir in dashi or water to taste. Bring just to a boil; remove from the heat, and cool to room temperature. Keeps indefinitely refrigerated.